Quinoa :: Leslie Durso

Archive for Quinoa

Tomato Quinoa Risotto

By Leslie · Comments (5) · May 13th, 2013

I love quinoa, but better yet, I love that my carnivorous family likes it too! For a big family dinner yesterday I played around with an idea I had kicking around in my head. I wanted to make a Tomato Quinoa Risotto and that’s just what I did. It was pretty tasty! I hope you can see it under all that fresh basil from the garden I chopped up on top

Tomato Quinoa Risotto

Serves 6

1 cup quinoa

1 cup tomato sauce (great way to use leftover)

1 cup water or vegetable broth

1/2 medium onion, diced

5 cloves of garlic, chopped

1 1/2 cups diced Roma tomatoes

15 oz. of Cannelini beans (white kidney beans)

2 Tbsp. olive oil

salt and pepper to taste

fresh basil to garnish

In a medium pot, bring the tomato sauce and water to a boil and add the quinoa, reduce heat to medium low or to a simmer. Add in the onion and garlic after about 5 minutes. Continue to cook until all the liquid is absorbed. Should take about 20 minutes total.

Stir in the beans, tomatoes, olive oil, salt and pepper and let sit about 2 minutes to soften the tomatoes.

Serve with fresh chopped basil on top.

Enjoy!

Comments (5)

Categories : featured, Quinoa, recipes, Vegan

Harvest Grains Pilaf

By Leslie · Comments (6) · February 25th, 2013

I make dishes like this all the time, but I hardly ever write about them because sometimes I think they are too simple to even post… But my sister in-law was over last night for dinner when I made this and she convinced me to post it It’s simple, but it really packs a flavor punch! This dish also only takes about 15- 20 minutes to make so it’s an easy side dish or toss in a few more of your favorite veggies and make it a main dish. I used one of my favorite items from Trader Joe’s: the harvest grain blend. You can find it by the rices and pastas. It’s just a good hearty blend of pasta and grains and is easy to work with. Def feel free to sub out if you don’t have a TJ’s near by!

Harvest Grains Pilaf

1 lb. Trader Joe’s harvest grain blend (but you are welcome to use any plain grain or pasta you like)

2 1/2 cups plus a few tbsps. vegetable broth

2 tbsp. Earth Balance (vegan butter or real), separated

1 medium onion, diced

2 portobello mushrooms, diced into bite size pieces

4 cloves of garlic, chopped

3 cups of spinach, sliced

salt to taste

In a pot, boil 2 1/2 cups vegetable broth and add in the grains and 1 tbsp. of Earth Balance. Bring back to a boil and then reduce heat to a simmer. Cook 10 minutes until liquid is absorbed.

While that’s cooking….

In a large frying pan, on medium heat, melt 1 tbsp Earth Balance with about 2 tbsp of olive oil and stir in the onions and mushrooms with a pinch of salt. After about 1 minute add in the garlic. Saute until the onions and mushrooms are soft. Add in the grain mixture and the spinach. Toss until mixed well and the spinach starts to wilt. Add in a few tablespoons of vegetable broth if it’s too dry.

Serve warm and enjoy!

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Comments (6)

Categories : featured, Quinoa, recipes, Side Dishes, Vegan

Quinoa Stuffed Sweet Potatoes

By Leslie · Comments (42) · November 6th, 2012

It’s Fall!! Well, sort of… Here in Southern California where the temperatures are said to reach the 90′s this week it hardly feels like mid October! But none-the-less I wanted to share with you a super easy and fabulous Fall recipe I whipped up the other night when some friends came over for dinner. This would make a perfect protein substitution for Thanksgiving or a fabulous side dish for those veggies and gluten-free’s coming over for dinner. I hope you enjoy as much as we did

Quinoa Stuffed Sweet Potatoes

Serves 8

What you’ll need:

4 sweet potatoes

1 cup quinoa

2 cups vegetable broth

1 tbsp. butter substitute like Earth Balance

1 tbsp. olive oil

1 small onion, diced

2 cups kale, broken into 1 inch pieces

1/2 cup toasted slivered almonds

1/4 cup (plus) dried cranberries

salt and pepper

What you’ll do:

Bake the sweet potatoes in a 350 degree oven for 1 hours or until fork tender. While they are cooking, make your filling. Cook the quinoa in the vegetable broth. And while that is cooking, saute the onion in the butter and olive oil with a pinch of salt until soft. Add in the kale, almonds, and cranberries and saute until the kale is soft, about 3 minutes. Add the finished quinoa to the frying pan and mix together.

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Comments (42)

Categories : Entrees, featured, gluten free, Quinoa, recipes, Thanksgiving, Vegan

Earthburger Sliders

By Leslie · Comments (7) · September 29th, 2012

I’m here in Washington, DC speaking and performing at the spectacular Green Festival where I’ll be cooking up these yummy earthburger sliders today at 1PM! I’ve put a spin on my typical burgers by replacing the rice with quinoa for an added boost of protein. Hope you enjoy! And if you are in DC make sure to stop by for some vegan sunshine! xo

Earthburger Sliders

makes 24 mini-burgers

What you’ll need:

2 cups (1 15 oz. can) black beans

2 cups (1 15 oz. can) pinto beans

1/2 medium onion, chopped

4 cloves of garlic, chopped

1 cup cooked quinoa

1/4 cup plain breadcrumbs

1/2 cup oats

1 ear of corn, zipped

1-2 roma tomatoes, deseeded and diced

1 tbsp. soy sauce

1 tbsp. nutritional yeast

2 tsp. paprika

2 tsp. chili powder

1 tsp. cumin

1/4 tsp. cayenne pepper (more if you like it spicy!)

1/2 tsp. salt

What you’ll do:

With your hands or a potato masher, smash the onions, garlic, and beans until about half the beans are mashed. Add in the rest of the ingredients and mix well. Form the mix into slider size patties and fry in a frying pan sprayed with cooking spray on medium-high heat for about 3 minutes on either side or until golden and slightly crispy. Enjoy!

Comments (7)

Categories : Quinoa, recipes, Vegan, Veggie Burgers

You Say Quinoa, I Say Just Eat it!

By Leslie · Comments (2) · April 4th, 2012

You may be saying, “What the heck is Quinoa?” [pronounced: KEEN-wah] or you may be saying, “duh, I eat it everyday.” Either way, let’s talk about and explore this ancient food that’s hard to pronounce and oh-so easy to make.

Let’s be clear because there is some confusion… Yes, quinoa is gluten-free and how, you may ask? Well… it’s not a grain, it’s actually a seed — one that is super satisfying and really good for you! So what’s it taste like? Just imagine a light nutty flavor with the texture of couscous. MMM. Loaded with iron, magnesium, fiber and protein, it should be a staple in the pantry of every vegetarian, vegan, and omnivore! Quinoa is also the only “complete” protein in the vegan world. It also contains selenium, a trace mineral which helps you lose weight, lowers your risk of heart disease and is considered one of the most effective naturally occurring weapons against cancer.

Sold yet?

You can find quinoa just about anywhere nowadays; look for it in the rice aisle. My favorite right now is Trader Joe’s organic tri-colored quinoa. Quinoa can integrate in most any of your recipes. Try using in your dishes normally asking for rice, pasta, orzo, or couscous. Or try my easy-to-make recipes here: Quinoa Recipes and let me know how you make out!

Comments (2)

Categories : featured, Quinoa, the pantry

Zucchini and Lemon Quinoa

By Leslie · Comments (7) · January 20th, 2012

I was invited to a dinner party the other night and offered to bring a dish. Knowing I would be the only veggie, I wanted to bring something substantial for me and tasty and inviting for everyone else. The host of the evening said she would be making salmon for the main course. I immediately thought to make something lemony and quinoa is always a good idea for a dinner party. Turns out this dish was a huge hit! Success!: all the fish eating folks thought it paired perfect with their dinners. And doesn’t it look pretty on the new plate my sister got me for Christmas? Love these Lisa!

Zucchini and Lemon Quinoa

Serves 6

What you’ll need:

2 cups quinoa

3 zucchini, shredded

1/3 cup pine nuts, toasted

1/4 cup fresh parsley, roughly chopped

the zest of 1 lemon

3 cloves garlic, chopped

What you’ll do:

In a medium pot, prepare the quinoa according to the directions on the package. When it’s about 3/4 of the way done cooking, add in the chopped garlic and continue cooking. When the quinoa is done, keep it in the pot and toss in all the other ingredients and gently mix. Serve warm or at room temperature.

Enjoy!

Comments (7)

Categories : featured, gluten free, Quinoa, recipes, Vegan

Pesto Quinoa Over Heirloom Tomatoes

By Leslie · Comments (4) · October 27th, 2011

Heirloom tomatoes are one of my favorite things about the Summer and Fall. Every single one is so unique in color, shape and flavor. And of course I'm still trying to use all that basil overflowing in my garden! I pick so much everyday and the next there is always more! I've been picking all I can, making it into pesto and freezing it for the Winter.

This dish is not only vegan and gluten free, but it packs a high protein punch with the use of quinoa.

Pesto Quinoa over Heirloom Tomatoes

Serves 4

What you'll need:

1 large heirloom tomato

1 cup of quinoa

1/2 cup pesto

Pesto:

a big handful of basil (about 15 leaves

1/4 cup pine nuts

1/4-3/4 cup olive oil

What you'll do:

In a small pot boil the quinoa with one cup of water. After it boils, reduce heat to medium and let simmer for about 10 minutes. It's done when the water has absorbed and the quinoa is tender and opaque.

Make the pesto: In a food processor or blender, add the basil, then nuts, and a pinch of salt. Puree until your desired texture. Slowly drizzle in the olive oil until the desired texture is reached.

Toss the warm quinoa with the pesto and spoon over a slice of tomato.

I like serving this dish warm, but it could also be served cold.

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Comments (4)

Categories : gluten free, Quinoa

Quinoa Vegetable Stack

By Leslie · Comments (4) · March 31st, 2011

I decided to have some of my friends over for dinner to celebrate my friend Tania's Birthday. I asked Tania what she would like and she gave me a list of ingredients: quinoa, eggplant, tomatoes, zucchini, and kale. This is what I came up with:

I love challenges like this! Forces you to be super creative.

Tania's Quinoa Vegetable Stack

Serves 4-6

What you'll need:

1 cup of quinoa, prepared as the package instructs

a handful of pine nuts, toasted

1 eggplant, sliced into discs and grilled

about 1 cup of ricotta cheese, homemade or store bought (I like Polly-O the best)

1 zucchini, sliced lengthwise and grilled

1 head of kale, rinsed really well and massaged with 1 tbsp. salt

tomato sauce, your recipe or mine

fresh basil leaves

What you'll do:

Make your tomato sauce. Grill your eggplant and zucchini. At the same time, make the quinoa according to the package directions, but add in a spoonful of tomato sauce and 2 cloves of chopped garlic. (quinoa always needs a little flavor help) After it's done cooking, stir in the handful of toasted pine nuts.

Lay out your plates on the counter and begin plating. First, put a spoonful of quinoa in the center of the plate. Next a disc of eggplant followed by a dollop of ricotta cheese. Then fold each slice of zucchini in half and place on top of the cheese. Lay another disc of eggplant on top and top with the kale and a basil leaf. Now I serve them like this and have a bowl of tomato sauce on the table for guests to ladel on top.

** massaging kale: I love raw kale; it has such a lovely texture. As weird as it sounds, yes you massage the kale. In detail, you'll wash the kale well, chop it and place it in a bowl. Add in some salt and massage the kale until it shrinks to about a quarter of where it started from. To finish, rinse and drain well. That's it.

Tools I used:

Grill Pan

Colander

Check out "Things I Love" for more fun stuff!

Comments (4)

Categories : Entrees, Quinoa, Vegetables: Eggplant, Vegetables: Kale, Vegetables: Tomato

Quinoa Salad with Arugula and Apples

By Leslie · Comments (4) · January 24th, 2011

So yesterday I helped put on a beeeeautiful baby shower! It was sooo fun! I can't wait to get all the pictures uploaded to show you! I'll start by sharing this recipe for a fabulous and healthy quinoa salad.

Thanks for the inspiration Carol ; )

Quinoa Salad with Arugula and Apples

What you'll need:

1 package of quinoa {I used red quinoa here, but white is fine too} about 12 ounces

1 large red onion, diced

a couple tablespoons of balsamic vinegar {I used white balsamic, but brown is fine}

4-6 ounces of arugula, chopped

5 stalks of celery, chopped

1 large apple {I used a gala apple}, diced

1 cup of walnuts, chopped

1/2 cup of dried cranberries

Champagne vinegar

olive oil

salt and pepper

What you'll do:

Cook the quinoa according to the package instructions. While it's cooking, saute the diced red onions in a pan with some olive oil, balsamic vinegar and a big pinch of salt until they are just soft.

Put all of the ingredients in a large bowl and toss. Add in splashes of champagne vinegar and olive oil to taste. Serve cold or room temperature.

You can refrigerate overnight, but make sure to re-season because it needs it the following day.

Enjoy!

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Comments (4)

Categories : Quinoa

Autumn Butternut Squash Quinoa

By Leslie · Comments (6) · November 30th, 2010

I made this dish at Thanksgiving for the vegetarians at the table. It's packed full of protein and super super good for you! (not to mention super yummy!) (and pretty)

If you've never had quinoa before, don't be scared! It's delicious! Quinoa is a small grain with the texture of couscous and it has just as much protein in it as chicken. It can be found at most grocery stores now and health food stores. It'll be by the rice.

Autumn Butternut Squash Quinoa

serves 6

What you'll need:

13 oz. quinoa

vegetable broth

1 butternut squash, peeled and diced

1 purple onion, diced into large pieces

2 cups fresh cranberries, halved

4 cloves of garlic, chopped

1/2 cup slivered almonds, toasted

a couple handfuls of fresh parsley, chopped

What you'll do:

Preheat the oven to 350 degrees.

Place the diced butternut squash, onions, cranberries and garlic on a cookie sheet covered in parchment paper (or foil). Toss with olive oil, spread out evenly and sprinkle with salt. Bake for about 25 minutes or until the the butternut squash is fork tender. Remove and set aside.

Prepare the quinoa according to the directions on the package and use vegetable stock when making it. When it's done, fluff with a fork and mix in the squash mixture, the toasted almonds and the parsley. Season to taste.

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Comments (6)

Categories : Quinoa, Side Dishes, Vegetables, Vegetables: Butternut Squash

RT @cozmodiva: "It's simple ... go the extra mile and you will stand out from the crowd." - Robin Crow #quote
“@GaryBlouin: @LeslieDurso Happy Belated Birthday. Same birthday as my wife who's from Orange County CA.” Thank you! :)
Excited to try @FeedBodySoul in Venice for @SarahNatasha birthday! I hear great things about their #vegan food! Menu recommendations?
“@TheSquirrelWood: @LeslieDurso HAPPY BIRTHDAY!! Wishing you a fabulous day and wonderful year ahead :)” Thank you!! xoxoxo!!
“@joan_fuller: Happy birthday @LeslieDurso! Had an amazing vegan cupcake in Sacramento last week. I'm starting to eat like you!”Thank u! :)

Archive for Quinoa

Tomato Quinoa Risotto

Harvest Grains Pilaf

Quinoa Stuffed Sweet Potatoes

Earthburger Sliders

You Say Quinoa, I Say Just Eat it!

Zucchini and Lemon Quinoa

Pesto Quinoa Over Heirloom Tomatoes

Quinoa Vegetable Stack

Quinoa Salad with Arugula and Apples

Autumn Butternut Squash Quinoa

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